Shepherd’s Pie isn’t something you see a lot of in the Deep South. In fact, until yesterday, I’d never tasted it. Since I’m a meat and potatoes guy at heart, the idea of a “pie” made of those two things had always intrigued me.
Last night was a clean-out-the-fridge night so that I wouldn’t waste money by letting meat and produce go bad sitting on shelf. So when I found sweet potatoes, zucchini, squash, and bulk Cajun sausage it seemed like the perfect time to finally try a Shepherd’s Pie. The result was so DELICIOUS that I’ve already added the ingredients to my grocery list so I can make it again!
Want to use this recipe for Meatless Monday? Simply replace the sausage with a can of drained black beans. Now you’ve got a hearty vegan dinner!
Experiment with different veggies. Mushrooms, tomatoes, or eggplant would all be super TASTY in this. Or trade out the sweet potatoes for roasted and mashed butternut squash. The possibilities really are endless! Have fun and make it your own.
Click through for the recipe for this SUPER healthy and VEGGIE packed casserole. I promise you won’t be disappointed!
- 2 cloves garlic, minced
- 2 large sweet potatoes, peeled and cubed
- 3 tbsp coconut milk
- 1 pound bulk Cajun sausage (I got mine at Bet-R but you could make your own by combining ground pork with salt, black pepper, cayenne pepper, garlic powder, onion powder, and chili powder)
- 1 package Pictsweet frozen seasoning blend
- 2 medium carrots, diced
- 2 medium zucchini, diced
- 2 medium summer squash, diced
- Salt, pepper, cayenne to taste
- In a stock pot, boil sweet potatoes in salted water until tender. Drain, combine with coconut milk and mash. Set aside for later.
- In a large skillet, brown sausage. Remove sausage from pan leaving 2 tablespoons fat.
- Add carrots. Cook until brown, stirring frequently, about 5 minutes
- Add garlic, seasoning blend, squash and zucchini. Add salt, black pepper, and Cayenne pepper to taste. Cover and cook until tender, stirring frequently, about 10 minutes.
- Combine cooked vegetables and sausage in 9×13 casserole dish. Top with sweet potatoes.
- Bake 35 minutes at 375º.
Don’t be afraid to make a big batch. I think this dish tastes even better today than it did yesterday! This Shepherd’s pie microwaves perfectly.
Check back soon! Next time I’ll give you the recipe for the spiced blueberry applesauce I made for dessert.